# Bakso ikan

This video shows how to make fish meatballs that are crispy and chewy.

- Cuisine: Indonesian
- Category: Soup
- Language: en

## Ingredients

- 1 kg fillet ikan ekor kuning
- 150 gr tepung tapioka
- 50 gr gula pasir
- 25 gr garam
- 3 gr lada bubuk
- 200 gr es batu
- 125 gr putih telur beku (haluskan)
- garam
- lada
- daun bawang
- bawang putih goreng

## Instructions

1. Cut the fish fillets to separate the meat.
2. Blend the ice and frozen egg white in a blender.
3. Grind the fish fillets with a meat grinder.
4. Add the fish, sugar, pepper and half of the ice and egg white mixture to a food processor.
5. Mix well.
6. Add the tapioca flour and the remaining ice and egg white mixture.
7. Mix everything well.
8. Knead the dough with a mixer for 5-10 minutes.
9. Form the dough into small meatballs and place them into a bowl with ice water.
10. Add ice cubes.
11. Cover the bowl with plastic wrap and place in the refrigerator for 6 hours or more.
12. Boil the fish meatballs until they float to the surface.
13. Add salt and pepper to chicken broth.
14. Add the meatballs.
15. Garnish with sliced scallions and fried garlic.

## Equipment

- bowls
- knife
- cutting board
- food processor
- grinder
- mixer
- spoon

## Tips

- Use fresh yellowtail fish.
- Freeze egg whites beforehand.
- Mix the dough with a mixer for 5-10 minutes.
- Store the fish meatballs in the refrigerator for 6 hours or more.

## Source

- Original video: https://www.instagram.com/reel/DKTXM5az6X5/?igsh=MXFnYndjZzdwYnYwYw==
- Recipe page: https://www.cliprecipe.com/recipe/999f61de-220e-4054-921a-72c4723d4f3d
- Extracted: 2025-05-31

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt